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Tip

Tip

If you’ve got time, toss the chicken in
the curry spices and oil in the morning,
then leave in the fridge for the day to marinate.

Tip

Make it creamy

Mix 2 tbsp natural yogurt with the curry
powder, then use to coat the chicken breasts.
Cook as above in 1 tbsp oil, then slice. Whisk
2 tbsp natural yogurt with the mango
chutney and lemon juice. Toss with the
chicken, watercress, 150g cooked, halved
new potatoes and 3 sliced spring onions.

Method

Toss the chicken breasts with the curry
powder and 1 tbsp of the oil. Heat a large
non-stick pan and cook the chicken for 5-6
mins on each side until golden and cooked
through, then cut into strips.

Whisk together the remaining oil and
mango chutney with a good squeeze of
lemon juice. Then, in a large bowl, toss with
the cucumber, watercress, chicken and most
of the flaked almonds. Divide between two
bowls, scatter with the rest of the almonds,
and enjoy with some crusty bread on the side.

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Comments, questions and tips

Comments

Did this for tea tonight, the second one with yoghurt and potatoes.......MMMMMMMmmmmmmmmm! Absolutely delicious! The chicken is gorgeous warm. I think I'll use the marinade for chicken pieces served in different ways too, it's so good. My husband positively devoured it and asked if I can do it again for the BBQ we're planning for BH Monday, only two days away!
The bonus is its such an easy recipe to make.
Will DEFINITELY be doing it again :0)

This is amazing! Such an interesting and complex flavour, certainly livens up salad!
We used a "posh" mango chutney, it had mustard seeds etc in, I think you need a better chutney as a cheap one would be too vinegary.
I ate my mine with a bit of mayonnaise and it was fantastic! Can't wait to have it again!

This was delicious. My husband has said we can definetly add this to our favourites. I didnt have any mango chutney, so I made my own version, I used 1 ripe mango, chopped into cubes, with a teaspoon of cumin, two tablesoons of sugar, a large knob of ginger finely chopped, a good squeeze of lemon juice and half a red chilli...and left it to reduce for a while on low heat...its was yummy, and went really well with the yoghurt. I made the creamy version of this dish.

My sister and I really enjoyed this dish. I pan fried the chicken first to seal the flavour and then placed in the oven, it takes much longer than 12 mins to cook!! I added in some home grown cherry tomates, the sweetness worked really well, definitely be doing this dish again!!

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